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Reply to "Mashed potatoes: (1) do you leave the skin on and (2) do you have any fabulous tricks?"
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[quote=Anonymous]Not fancy: Skin-on Yukon Golds, roughly mashed, with nonfat Greek yogurt and some butter. Horseradish is also a nice addition, or whole-grain mustard. Fancier: Use a potato ricer for a smooth texture. Don't "overmash" or you'll get a gluey texture.[/quote]
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